Comfort food doesn't need to take all day! Here's a quick and satisfying dinner for four that's full of old-fashioned flavor and ready in 30 minutes or less! I've been a working girl all my life and I've learned lots of shortcuts! Think it takes a long time to put a meal like this on the table? Think again. Come on over and I'll show you how.
Start with a pound of ground beef, some russet potatoes and canned french-cut green beans (a staple on it's own in my pantry!) Here we go!
They can cook while we get the meatloaf going. Grab your trusty non-stick skillet with a snug-fitting lid. Put a small puddle of olive oil and about 2-3 tablespoons of butter in it.
I used rather large baking potatoes so I just cut up two. If your potatoes are smaller, use more. Put them in the skillet, add seasoned salt, pepper, and garlic powder to your liking. Cover tightly, shaking pan and stirring occasionally until they are tender. About 15 minutes.
Many, ok - many, many years ago, I found a meatloaf recipe on a box of Quaker oatmeal. Over time, I've tweaked it and scrambled when I was out of something and it's become my go-to recipe. The epiphany that I could make it in the microwave was a game changer and that's when I added the sauce to keep it from looking like, well, like hamburger cooked in a microwave. "Greige" is the color that would best describe it. Not pretty. That's why the sauce happened and it made this meatloaf sing!
This meatloaf recipe is adapted from one I found many, many years ago on an oatmeal box. It bakes beautifully in a 350 degree oven if you have time. Easily doubled.
Uncover and let them brown. Use a wooden spoon or other non-scratch utensil to scrape up all the tasty brown bits from the pan. The best part!
I like to use french-cut green beans because they have a pleasing look and texture and it just seems like a more generous serving. Microwave, drain well. Hint! Just before you serve, give the beans a quick drizzle of olive oil and a sprinkle of kosher salt. This small step elevates them to something special!
I'm a garnish hound, even at home. The potatoes are even better when you throw on a little fresh grated parmesan cheese! You might experiment with a spoonful of feta or crumbled bleu cheese if you prefer. I bet you'll make skillet spuds again and again! At our house, they're a winner every time! P.S. This works great with baby red potatoes, too!
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